凉拌蕨根粉 去饭店经常点的川辣凉拌菜
蕨根粉是从野生蕨菜的根里提炼出来的淀粉。蕨根分布于陕西、湖南西部、四川宜宾、贵州黔东南等一带深山,天然野生无污染。蕨根粉未经现代工艺,不含任何添加剂。直接取其根部洗涤、捣碎、过滤、晒干而成,保留了蕨菜根里大部分营养,对人体有较大的保健作用。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NTczXzFfMjAyMTA0MDIwMjE4MjU0MDg=.jpg)
食材
蕨根粉100克,青尖椒、红尖椒各2个 自制辣椒油1汤匙,醋2茶匙,生抽1茶匙,盐1克,大蒜4瓣
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NTczXzJfMjAyMTA0MDIwMjE4MjU4NjE=.jpg)
1.蕨根粉放滚水中煮7分钟左右。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NTczXzNfMjAyMTA0MDIwMjE4MjY1MDI=.jpg)
2.煮好的蕨根粉捞出,放入凉白开水中过凉。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NTczXzRfMjAyMTA0MDIwMjE4MjY4OTI=.jpg)
3.青红尖椒切圈,加入辣椒油、生抽、醋、盐拌匀成味汁。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg4NTczXzVfMjAyMTA0MDIwMjE4MjcxNzM=.jpg)
4.蕨根粉捞入盘子内,倒入拌好的味汁,撒上拍碎的蒜末即可。
![](http://n4.ikafan.com/assetsj/blank.gif)
自制辣椒油方法:干辣椒剪碎,与适量花椒一同放在耐高温的碗里。锅内放2大勺油,加热至有烟冒出时离火,倒入盛辣椒、花椒的碗里浸炸,待晾凉后捞出辣椒和花椒,即成辣椒油。
选自《巧厨娘家常菜》一书,版权所有。
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